Cherry Delight
From Grange cook book and household guide, 1940
Recipe by Mrs. Banks Garrison, McLeansville Grange.
Presented as published in 1940. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
601Calories
0 gProtein
154 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories601 kcal
Protein0.1 g
Carbohydrates154 g
Fiber0.2 g
Sugars136 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.1 mg
Potassium22 mg
Calcium2.7 mg
Iron0.2 mg
Magnesium2 mg
Phosphorus4.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water8.3 g
As published
This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 19. The excerpt below is the record exactly as published.
CHERRY DELIGHT 2/3 Cup sugar 2% tablespoons corn starch 1 No. 2 can cherries, drained
Cook this with the app: pantry check, scaling, and the assistant.